Remember when I wrote I got myself a cookbook as a present? I have now tried another delight that it offers, this time with broccoli and bacon. I have a feeling it is yet another summer dish, but hey, it is warm here in London, not like a proper winter at all, so why shouldn’t I try lighter recipes. After all, broccoli is rated as on of the most healthiest foods on earth according to the Overall Nutritional Quality Index (of course, in this dish the bacon brings the healthiness index down, but let’s not be disturbed by it).
Serves two:
4 slices of bacon 300 g broccoli florets 100 ml balsamic vinegar 4 tbsp olive oil 50 g pine nuts, toasted sea salt and freshly milled black pepper
# Heat the oven to 180 degrees C. Oil a baking tray.
# Put the bacon slices on the tray and place in the oven to cook for 8-10 minutes until just crisp.
# Plunge the broccoli into a pan of boiling salted water, bring back to boil, and simmer for 2-3 minutes until tender. Drain and refresh under the cold tap, then drain well again.
# Simmer the vinegar in a small pan until the volume has reduced by half. Remove from the heat and swirl in the oil.
# Pile the broccoli and bacon on plates, sprinkle with toasted pine nuts and seasoning to taste, and drizzle over the balsamic dressing. Serve at room temperature.
